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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jul 07, 1982
Page
20
Aunt Ruth presents bratwurst and hot dogs as versatile grill and indoor options. The piece notes they cook quickly over coals, suit salads and casseroles, and that Americans average about 9 pounds of hot dogs annually. It explains interchangeable names and what qualifies as a meat hot dog under USDA rules.
Combine celery radishes green pepper cheddar and mayonnaise with mustard to make a two cup relish. Grill or pan fry 8 10 frankfurters and toast buns. Serve hot dogs in rolls with two spoonfuls of the vegetable cheese mixture yielding 8 10 franks.
Sauerkraut with ketchup and caraway is simmered then brats are broiled over coals and served on toasted buns with Swiss cheese. Each sandwich is topped with sauerkraut and bratwurst. yields eight servings. A second recipe coats frankfurters with Dijon mustard and Worcestershire, broiled in two stages for four servings.
A set of old kitchen notes detailing hot grilled wiener and brat sandwiches with kraut and chili options. Includes Cheesy Frank Casserole with wieners, macaroni, cottage cheese, and cream soup baked until hot, yielding 5 to 6 servings.
Cook macaroni and drain. Toss hot dog pieces with sour cream onion vinegar celery salt dill and mustard. Fold in cheese and celery and pepper. Chill 2 3 hours yields 6 servings.
Fry bacon and onions until crisp and tender, drain and reserve fat. Add tomatoes with liquid salt and pepper and simmer to boil. Stir in reserved fat, add frankfurters, cover and simmer 15 minutes. YIELD: 4 servings.
A simple recipe yields six servings. Mix ketchup Worcestershire curry powder and paprika. Cut bratwursts open and brown, then place on bread. Top with two tablespoons of the sauce per bratwurst and serve.
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